Chicken feet and chakalaka potjie

Chicken feet might not have much meat to it, but they’re packed with complex flavour that builds up even more with this chakalaka-based sauce.

More than 1 hour

Serves 6


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email


  • 1kg (about 28-30) chicken feet, cleaned and nails removed 
  • 3 Tbsp (45ml) coarse salt
  • Vegetable oil, for deep-frying
  • 2 Tbsp (30ml) canola oil
  • 4 carrots, chopped
  • 2 onions, chopped
  • 3 cloves garlic, chopped
  • 2 bay leaves
  • 2 Tbsp (30ml) ground coriander
  • 1 Tbsp (15ml) ground cumin
  • 1 sachet (50g) tomato paste
  • 1 Tbsp (15ml) sugar
  • 3 salad tomatoes, chopped
  • Juice (60ml) of 1 lemon
  • 4 cups (1L) chicken stock
  • 2 cans (410g each) chakalaka
  • Salt and milled pepper
  • 2 Tbsp (30ml) chopped fresh coriander



  • 1 red onion, chopped
  • 2 salad tomatoes, chopped
  • ¼ cup (60ml) olive oil
  • Juice (30ml) and grated peel of ½ lemon
  • 1 Tbsp (15ml) parsley, chopped
  • Salt and milled pepper



  1. Rub chicken feet with coarse salt and set aside for 10 minutes (this will help to clean them), then gently scrub under cold water and dry thoroughly.
  2. Deep-fry feet in batches in hot oil for 3-6 minutes or until crispy, and drain on kitchen paper (this helps maintain its shape before cooking with other ingredients).
  3. Heat canola oil in a large cast-iron pot over medium-hot coals.
  4. Fry carrots, onions, garlic and bay leaves for 5-8 minutes.
  5. Add spices and fry for 30 seconds, then add tomato paste and cook for a minute.
  6. Stir through sugar, tomatoes, lemon juice and 1 cup (250ml) chicken stock, and cook for 3 minutes.
  7. Add chicken feet and braise lightly for 3-5 minutes.
  8. Adjust coals so potjie is simmering over low heat.
  9. Pour in remaining stock and chakalaka, cover with the lid and simmer gently for 30-40 minutes.
  10. Remove potjie from heat, season and stir through coriander.
  11. Combine salsa ingredients in a bowl and season.
  12. Serve potjie with salsa and freshly baked potbrood with herbed butter, if you like.


Browse more chicken recipes here.


Share on facebook
Share on twitter
Share on pinterest
Share on whatsapp
Share on email

Keep in Touch

We love hearing from you, so follow us on socials.

What's NEW

More of the good stuff

Al fresco nachos

These are great for eating outside in the sunshine, or even better for a take-a-bite-when-you-can office lunch.

There's more where this came from!

Sign up to the FREE Fresh Living mailer now. You’ll get exclusive recipes, sneak previews of the mag and much, much more!

When we aren’t baking them, we use cookies to improve your experience and to personalise content. By making use of this website, you confirm your acceptance of our Privacy Statement and Cookie Policy, alternatively please manage your preferences via your browser settings.